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Cathy Chapman of Safety Harbor found Grace's recipe in the 2003 Weight Watchers cookbook In One Pot. I'll start by saying this recipe is delicious. There are a few steps but the effort is worth the result. When I went shopping for boneless short ribs, two major supermarkets didn't have them. I then tried a new butcher shop in Clearwater called Southern Steer Butcher at U.S. 19 and Curlew Road in the Home Depot shopping center. They were able to order the short ribs for next-day delivery and had them ready for me to pick up. Once you get everything into the slow cooker, you're done until about 20 minutes before serving. I had trouble finding small white potatoes. While Fresh Market told me they usually stock them, they were out. I bought a celebration medley at Publix, which included white, new and purple potatoes. I used only the white, saving the others for another dish. I chose to cook the dish for 8 hours on low although you can cook it for 4 hours on high. Because I chose the longer cooking time, I got everything into the slow cooker and then prepared the horseradish cream. If you choose the 4-hour option, make the sauce the day before to allow flavors to blend. Serve with a salad if desired.

Recipe request

Theresa Dudley of Riverview would like the baked beans recipe from Leroy Selmon's restaurant. Cindy Pieghtel of St. Petersburg would like the recipe for Ms. Alice's pumpkin cake from Butler's Barbecue in St. Petersburg. Cindy says it's extra special because of the chopped nut base.

To prepare the horseradish cream, combine the sour cream, horseradish, mustard and 1/4 teaspoon salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hours to up to overnight.

Sprinkle the ribs with remaining ½ teaspoon salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the ribs and cook, turning once, until browned, about 8 minutes.

Transfer the ribs to a slow cooker. Add the onions, potatoes, carrots, garlic and bay leaf. Pour the broth and Worcestershire sauce over the meat and vegetables. Cover and cook until the meat and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

About 20 minutes before the cooking time is up, combine the flour and water in a small bowl until smooth; stir in about ¼ cup of the hot liquid from the slow cooker until blended. Stir the flour mixture into the slow cooker. Cover and cook on high until the mixture simmers and thickens, about 15 minutes. Discard the bay leaf. Stir in the parsley just before serving. Serve with the horseradish cream.